Ahojte!
Potřebovala bych přeložit lehký až středně těžký text z angličtiny do češtiny.
Je to návod na měření síry ve víně.
Jelikož překlad spěchá a to hodně, potřebuji to do 11.3.2010 20:00 tak nabízím celkově 12 000 zlatých!

Pokud se tohoto úkolu ujmete, prosím napište sem příspěvek, kterou část budete překládat, ať nedělají stejný překlad zbytečně 2 lidé.
Text jsem rozdělila podle kapitol:

Preliminary examination - 1000 zlatých
Preliminary examination
Please examine this product carefully. Make sure that the instrument is not damaged. If any
damage occured during shipment, please notify your Dealer.
Each HI 84100 minititrator is supplied complete with:
• Reagents set for 20 titrations
• Two 50 mL beakers
• Two 20 mL beakers
• Scissors
• Tubes set with cap
• ORP probe
• Stir bar
• Power cable
• One 30 mL bottle of Refill Solution
• One 1 mL syringe
• Two sachets of cleaning solution for wine deposits
• Two sachets of cleaning solution for wine stains
• Instruction manual
Note:Save all packing material until you are sure that the instrument works correctly.
Any defective item must be returned in its original packing.

General description - 2000 zlatých
General description
The HI 84100 is a low-cost, easy to use, microprocessor-based automatic titrator that benefits
from Hanna’s years of experience as a manufacturer of analytical instruments.
It has a simple and reliable peristaltic pump that ensure high dosing repeatability. By
performing pump calibration with the provided Hanna standards, the instrument accuracy is
assured.
The instrument comes with a pre-programmed analysis method designed for Free and Total
Sulphur Dioxide measurements on wine samples. The instrument has a powerful and effective
built-in algorithm to analyze the shape of the electrode response and to determine the reaction
completion. This algorithm automatize the analysis, makes all the necessary calculations and
assures a simple and effective interface for the user.
By simply pressing the START STOP button, the instrument will automatically make the titration
up to the equivalence point. The result is immediately displayed in convenient units, then the
instrument is ready for another titration.

Significance of use -5000 zlatých
Significance of use
An important reason for adding SO2 is to avoid oxidation. When there is oxygen around, SO2 itself
becomes oxidized before phenol compounds in the wine , and so acts as an oxygen scavenger. Also
SO2 suppresses the activity of enzymes that cause browning and other problems.
What is really protecting your wine is molecular SO2. When you add SO2, depending of circumstances,
some of it immediately becomes bound. The relationship between the amount of added SO2
and the amount of SO2 remaining free is complex. It is clear, however, that it is largely governed by
the total SO2 content of the wine. The rate of binding decreases as the free SO2 concentration
increases. The exact relationship between free and bound (total - free) SO2 will vary from wine to
wine.
Below 30-60 ppm, 33% to 50% of SO2 addition becomes bounded. What remains is called “free”
and it is divided in two parts. The larger, and relatively ineffective free part is “bisulphite” (HSO3-). The
smaller part of the free is the active molecular SO2. The amount of molecular SO2 in your wine
depends both on the level of free SO2 present as well as pH. For instance, at pH 3.2, the amount of
free SO2 for 0.8 ppm molecular SO2 is 22 ppm. At pH 3.5, you will need 43 ppm free - essentially
double.
Free SO2 concentration (ppm) for 0.8 ppm molecular SO2:
In most situations, 0.8 ppm molecular SO2 during bulk storage and at bottling will provide you with
adequate protection from oxidation and bacterial action. This includes prevention of malolactic
bacteria as well.
It is important to remember that the amount of free SO2 in the wine depends on three things: how
much is added, how much was present before the addition and how much of your addition promptly
becomes bound.
The level at which molecular SO2 can be detected by the human senses is about 2.0 ppm. This is also
the level which is needed for maximum protection of your wine. This is particularly true in the case
of sweet, and most notably, botrytised wines.
The Hanna HI 84100 offers the possibility to test free or total SO2 in all the wines including the red
ones, that are difficult to test with manual methods because the color changes are hardly seen.
Specifications - 500 zlatých
Specifications
Range 0 to 400 ppm of SO2
Resolution 1 ppm
Accuracy 5% of reading
Method Ripper titrimetric method
Principle Equivalence point redox titration
Sample volume 50 mL
ORP Electrode HI 3148B (included)
Pump debit 0.5 mL/min
Stirring speed 1500 rpm
Environment 0 to 50 °C (32 to 122 °F); max 95% RH non-condensing
Power supply 220V/50Hz; 10VA
Dimensions 208 x 214 x 163 mm (8.2 x 8.4 x 6.4") (with beaker)
Weight 2200 g (77.6 oz.)
REQUIRED REAGENTS
Code Description Quantity/test
HI 84100-50 Titrant (for Free & Total SO2)
HI 84100-51 Alkaline Reagent (for Total SO2) 5 mL
HI 84100-52 Acid Reagent (for Total SO2) 5 mL
HI 84100-53 Acid Reagent (for Free SO2) 5 mL
HI 84100-54 Stabilizer (for Free & Total SO2) 1 packet
HI 84100-55 Standard (for Free & Total SO2) 50 mL

Principle of operation - 3500 zlatých
Principle of operation
Determination of sulphur dioxide in wine samples is made by titration of the sulphur dioxide present
in wine with iodate. In this procedure an excess of iodine is added to the wine sample and it is
titrated with iodate.
The iodate reacts with iodide and the sulphuric acid present in the wine and produces iodine:
IO3- + 5I- + 6H+ = 3I2 + 3H2O
The iodine produced in the reaction above reacts then with the sulphur dioxide:
H2SO3 + I2 + H2O = H2SO4 + 2HI
For precise results it is very important to know the exact sample volume, titrant volume and
concentration.
The peristaltic pump has a good repeatability but the dosing volume depends on many factors as the
diameter of the tube or the tube stretching. To compensate for all this errors, the pump need to be
calibrated. The calibration of the pump is also needed in order to have high precision of the titrations.
The calibration procedure is in fact the analysis of a known solution. By doing this, the instrument
makes a differential analysis between the standard and the wine sample. The pump volumetric debit
and the real concentration of the titrant is compensated. Only the sample volume has to be precisely
known.


Lopiku, bohužel nemohu přijmout tvůj překlad, neboť je to přeloženo pouze překladačem, a já potřebuji solidní překlad
(Viz post moderátora)

. Přesný vztah mezi volné a vázané (celkem - zdarma) SO2 se bude lišit od vína
vína.

Takže stále nabízím 12 000 zlatých!

Já se ti na to během dneška mrknu, sice mám ještě nějaké vyřizovačky, ale večer bych snad mohl postnout přeložený text

Já se ti na to během dneška mrknu, sice mám ještě nějaké vyřizovačky, ale večer bych snad mohl postnout přeložený text

Lorde, to je moc dobrá zpráva. Jen prosím tě, které části budeš překládat? Ať kdyby měl ještě někdo zájem tak ví, co je volné.
Díky!

Ahoj , nahodil jsem nabídku na překlad na jiných stránkách, tak třeba se to tam ujme včas

Díky ti An@kIne! Kdyžtak taky prosím napiš, kdyby se někdo ujal jen části.

Čaudy, zhodnoť kvalitu, ať vím kolik za to můžu vyplatit (ty víš )

zdravim, tady je cesky preklad...

bohuzel tam neni diakritika, za coz se to omlouvam, ale ziju v anglii a cestinu na pc normalne nepotrebuju...

Kód: [Vybrat]

http://rapidshare.com/files/361889966/hotovy_preklad.doc.html

// další verze :

http://rs813.rapidshare.com/files/361890586/p__eklad.doc